Carrot Zucchini Fritters

Sunday dinner with whoever comes — Luis Jr. sometimes, Isabella after shifts, Sofia always, Diego when he's in town, Camila after rehearsals. The table is never full anymore (the children have their own tables now) but the table is never empty (someone always comes), and the never-empty is the gift, and the gift is the caldo, and the caldo is Rosa.

The caldo has always been Rosa’s, and it always will be — but I’ve learned that a table that’s never empty needs more than one thing on it. These carrot zucchini fritters became my contribution, the thing I make while the pot simmers, the thing Sofia reaches for first when she sits down. They’re quick enough to finish before Camila arrives from rehearsal, simple enough to double when Diego calls to say he’s coming after all, and golden enough to feel like they belong alongside something made with love.

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4

Ingredients

2 medium zucchini, grated (about 2 cups)
2 medium carrots, peeled and grated (about 1 cup)
1/2 teaspoon salt, plus more to taste
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon onion powder
2 tablespoons olive oil, divided, for frying
Sour cream or plain yogurt, for serving (optional)

Instructions

Drain the vegetables. Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Sprinkle with 1/2 teaspoon salt, toss, and let sit for 5 minutes. Wring out as much moisture as possible — this step is essential for crispy fritters. Transfer to a large mixing bowl along with the grated carrots.
Make the batter. Add the beaten eggs, flour, Parmesan, garlic, pepper, and onion powder to the bowl with the vegetables. Stir until everything is evenly combined. The mixture should hold together when pressed; if it feels too wet, add flour one tablespoon at a time.
Heat the pan. Warm 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. You want the oil hot enough that a small drop of batter sizzles immediately on contact.
Cook the fritters. Scoop about 3 tablespoons of batter per fritter into the pan, gently pressing each into a round, flat patty roughly 3 inches wide. Work in batches to avoid crowding. Cook for 3—4 minutes per side, until deep golden brown and cooked through. Add the remaining tablespoon of oil between batches as needed.
Rest and serve. Transfer finished fritters to a plate lined with paper towels. Season lightly with salt while still hot. Serve warm alongside soup or as a side, with sour cream or plain yogurt for dipping if desired.

Nutrition (per serving)

Carrot Zucchini Fritters — The Side Dish That Belongs at Every Never-Empty Table